Prime Cuts Summer 2011 - Department of Animal Science - Texas ...

Researching the Perfect Steak
Aroma, taste evaluated by Texas AgriLife Research scientist
COLLEGE STATION – Both taste and aroma are key factors one
meat scientist is using to learn more about producing a better
tasting steak.
Dr. Chris Kerth, a Texas AgriLife Research meat scientist and
associate professor in the Department of Animal Science at Texas
A&M University, is using AromaTrax technology in his laboratory
to evaluate both aroma and flavor.
“We analyze all methods of sensory (input) using taste and
aroma,” said Kerth, who was recently featured on National Public
Radio’s Science Friday broadcast from San Antonio. Kerth
also presented his research at the Texas A&M Beef Cattle Short
Course in College Station, sponsored by the Texas AgriLife Extension
Service.
AromaTrax uses gas chromatography/mass spectrometry
coupled with a human “sniff port” to separate volatile compounds
in the air around the hot, cooked sample, he said.
“Part of the sample goes to the machine that identifies the
chemical compound, while a person sits at the sniff port and
smells each of the compounds,” he said.
When they detect an odor, they click on a computer screen
to match the aroma and intensity.
“The computer then matches the chemical compound to the
aroma and intensity,” Kerth said. This allows an aroma/sensory
profile to be developed for each product.
“Since each of the fatty acids and other meat components
serve as precursors to the volatile compounds that we smell and
taste, a direct link can be made between the sensory trait and the
actual chemical compounds in the meat,” Kerth said.
The proprietary software, coupled with the powerful chemical
identification capability of the machine, “is a great tool to describe
flavor and aroma profiles,” Kerth said.
Some of his research objectives are to determine the effect
of diet (forage, distillers grain) on flavor, optimum temperature
for grilling particular beef cuts, if flavor is increased by altering
cooking methodology, optimum conditions for aging beef, and
optimizing genetics and developing a strategy to enhance beef’s
greatest asset — its flavor, he said.
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Kerth’s research may branch out beyond meat science, he
said, possibly using the lab to research other food products in the
future.
“We can use the machine to evaluate virtually every volatile
chemical compound in food to see what are the most valuable
traits,” he said. “It’s exciting technology that we hope to use to
create more value for food products in the future.”
Kerth serves as expert panelist on
National Public Radio science program
SAN ANTONIO -- Dr. Chris
Kerth, associate professor
of meat science and muscle
biology in the Department
of Animal Science, served
as a guest panelist on Science
Friday, a national radio
talk show broadcast live on
National Public Radio July 8,
2011 from San Antonio.
Kerth, along with two
other expert panelists, were
invited to the show to discuss
“Using Science to Raise
the Perfect Porterhouse” with host of the show Ira Flatow.
The 40-minute discussion included talk on producing the perfect
steak, from how genes affect tenderness and marbling to
how grass and grain affect the type of fat in a cut of beef.
Science Friday is a weekly science talk show broadcast live
over public radio stations nationwide as part of NPR’s “Talk of
the Nation” programming. Each week, the host and his expert
panelists focus on current scientific topics and present an educated,
balanced discussion on the topic.
To listen to the July 8 show, please go to http://www.sciencefriday.com/program/archives/201107081.
Meat Science students presented Bob Ondrusek Scholarship at annual convention
SAN ANTONIO -- Seven Texas A&M University
meat science students received
a Bob Ondrusek Memorial Scholarship
given by the Southwest Meat Association
Foundation, presented during
the SMA Annual Convention held in
San Antonio July 21-24, 2011. The SMA
Foundation awarded approximately
$25,000 in Ondrusek Scholarships, the
largest amount ever awarded. In addition,
each recipient was given a travel
stipend to assist with expenses. The
students were recognized during the annual President’s Dinner and Dance.
Those receiving scholarships from Texas A&M are (front, left) Leslie Frenzel, Rachel
Glascock, Jim Ondrusek, Bob Ondrusek’s son and Vice-President of Columbia Packing
Company, Ashley Haneklaus and Haley Grimes. (Back, left) Gatlan Gray, Russell McKeith
and Amanda Smith.
Also at the convention, Jessica Steger,
a senior animal science major, and Cody
Labus, right, a meat science graduate
student, were recognized as recipients
of the SmiKids Scholarships, an award
they each received in the spring during
the Saddle and Sirloin Club Banquet.